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DINNER
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A N T I P A S T I

 

Marinated Fresh Sardines with Caramelized Fennel and Lobster Oil  13

Grilled Octopus with “Borlotti Marinati” and Spicy Limoncello Vinaigrette  19

Steamed Cockles with Red Chilies and Basil  16

Mussels “alla Tarantina” 16

“Neci con Funghi Misti”   16

Roasted Butternut Squash with Goat Cheese and Black Truffle Honey  18

Mozzarella di Bufala with Arugula Pesto and DaVero Olive Oil  18

Roasted Beet Tartare with Chianti Vinegar and Ricotta Salata  15

Baby Wild Arugula with Parmesan and Aceto Manodori 17

Warm Tripe “alla Parmigiana”   14

Warm Lamb’s Tongue Vinaigrette with Brown Beech Mushrooms and a 3-Minute Egg  17

Pig Foot “Milanese” with Rice Beans and Arugula  16

Testa with Pickled Pearls and Thyme Vinaigrette  11

Prosciutto San Daniele “Riserva” with Black Pepper “Fett’unta” 15

Armandino’s Salumi – Culatello and Finnochiona  17

Santa Salami with Baby Fennel 18

 

 

P R I M I

 

Goat Cheese Tortelloni with Dried Orange and Wild Fennel Pollen  21

Spaghettini with Spicy Budding Chives and a One Pound Lobster  29

Bavette with Cardoons, Breadcrumbs and Pecorino  24

Maccheroni alla Chitarra with Oven Dried Tomatoes, Red Chilies and Bottarga di Muggine  20

Bucatini all’Amatriciana with Guanciale, Hot Pepper and Pecorino  21

Baccala Ravioli with Roasted Tomatoes and Capers  24

Garganelli with “Funghi Trifolati”  24

Pumpkin “Lune” with Sage and Amaretti  22

Mint Love Letters with Spicy Lamb Sausage  21

Lamb “Testa” Ravioli with Lemon and Sage  19

Goose Liver Ravioli with Balsamic Vinegar and Brown Butter  25

Chianti Stained Pappardelle with Wild Boar Ragu  24

Pappardelle Bolognese  26

Gnocchi with Braised Oxtail  22

Homemade Orecchiette with Sweet Sausage and Rapini  22

Beef Cheek Ravioli with Crushed Squab Liver and Black Truffles  25

Linguine with Clams, Pancetta and Hot Chilies  25

Black spaghetti with Rock Shrimp, Spicy Salami Calabrese and Green Chilies  29 

 

 

 

S E C O N D I

 

Spicy Two Minute Calamari Sicilian Lifeguard Style  28

Whole Grilled Branzino with Tri Color Cauliflower, Olives and Lemon Oregano Jam  37

Wild Striped Bass with Brown Beech Mushrooms, Caramelized Fennel and Wild Mushroom Brodetto  34

Barbecued Squab with Roasted Beet “Farotto” and Porcini Mustard  34

Grilled Quail with “Scorzonera alla Romana” and Saba  29

Duck with Toasted Almonds, House-Made Pancetta and Date Sugo  32

Rabbit with Brussels Sprouts, Black Lentils and Carrot Vinaigrette  32

Grilled Lamb Chops “Scottadita” with Broccoli Rabe Pesto, Grilled Onions and Lemon Yogurt  38

Fennel Dusted Sweetbreads with Sweet and Sour Onions, Duck Bacon and Membrillo Vinaigrette  29

Grilled Pork Chop with Cherry Peppers, Cipolline and Aceto Manodori  33

Charred Beef Tongue with Cavolo Nero and White Beans  29

“Braised in Barolo” Braised Beef with Porcini Mushrooms 30

Barbecued Skirt Steak with Baby Carrots “alla Piastra” and Salsa Verde  32

Deconstructed Osso Bucco for Two with Saffron Orzo, Cavolo Nero and Chestnut Gremolata  80

Grilled Ribeye for Two with Roasted Potatoes, Garlic, Rosemary and Aceto Manodori  120

 

C O N T O R N I

 

Roasted Beet “Farrotto”  11    

Rapini with Roasted Garlic  11    

Roasted Potatoes with Rosemary  11  

Babbo Greens with Roasted Shallots  11       

Brussels Sprouts with Pancetta  11

 

S P E C I A L S

 

Crostona di Carciofi “al Pratesi” with Pickled Eggplant and Saba 17

Beef Carpaccio with Black Truffles and DaVero Olive Oil  23

 

Fettuccine with House-Made Pancetta and Radicchio  24

Spaghettini with Fresh Black Truffles and Parmigiano  75

 

Sea Scallops with Parsnips, Green Apple and Black Truffle Honey  36

Grilled Guinea Hen with Celery Root Fregula and Brovada  29